Black bean and chilli rice vermicelli

This is the first dish I learnt to cook in my father’s restaurant—for the staff, not the customers. I was about fourteen and the chef who was cooking for the customers gave me instructions on the side. It is a personal favourite because it is hot, fragrant, and served with plenty of sauce—a regular at our family gatherings.

Rice vermicelli, the thinnest of noodles, are an appetising choice for a snack or luncheon dish. They are easy to prepare, but be careful not to overcook them—so